KR102149547B1 - Fermented vinegar using unripe apple jin-hong and use thereof - Google Patents

Abstract

The present invention relates to vinegar using green apples of crimson cultivar and its use, and in more detail, adding immature apples of crimson cultivar to the added fermentation medium and inoculating acetic acid bacteria therein And it relates to a crimson green apple vinegar having very excellent organoleptic and antioxidant power produced by fermentation and a health functional food comprising the same. The crimson green apple vinegar of the present invention has a useful component of green apples and excellent organoleptic properties. In particular, it has a characteristic red color of vinegar prepared with high anthocyanin content and has high sensory properties and preference. Crimson green apple vinegar, unlike other green apple vinegars, exhibits high polyphenol content and strong antioxidant activity, so it can be expected to be used as a health functional food such as aging inhibition, carcinogenesis, and stress relief, so it is a very useful invention in the food industry.

Description

Crimson green apple vinegar and its use{FERMENTED VINEGAR USING UNRIPE APPLE JIN-HONG AND USE THEREOF}

The present invention relates to vinegar using green apples of crimson cultivar and its use, and in more detail, adding immature apples of crimson cultivar to the added fermentation medium and inoculating acetic acid bacteria therein And it relates to a crimson green apple vinegar having very excellent organoleptic and antioxidant power produced by fermentation and a health functional food comprising the same.

Typically, vinegar is produced through a two-stage fermentation process in which sugar is fermented into alcohol by yeast, and alcohol is oxidized to acetic acid by yeast using fruits and grains containing sugar or starch as raw materials. However, some bacteria ferment sugars such as glucose directly with acetic acid.

Vinegar contains acetic acid that gives off sour taste, organic acids, amino acids, sugars, salts, and various nutritional substances, and as a fragrance component, various esters of aromatic substances according to raw materials exist. In addition, vinegar is used in various ways in cooking because it has functions such as softening the taste of food by harmonizing with sweetness and salty taste, adding a unique flavor, and softening meat and reducing fishy smell. Recently, vinegar is manufactured for beverages rather than for cooking, and it is also consumed for the purpose of relieving fatigue, improving skin, and relieving stress. Types of vinegar include alcohol vinegar using alcohol and sugar as raw materials, fruit vinegar using fruit juice, and grain vinegar using grain.Alcohol vinegar is also called alcoholic vinegar, and high acidity vinegar with a total acidity of 12% or more is used here. It is applicable, and fruit vinegar includes persimmon vinegar and tangerine vinegar with more than 30% of fruit juice added, and grain vinegar containing more than 4% of grain. Since various materials are used for vinegar, research results related to the development of vinegar with improved functionality resulting from the added subsidiary material along with the functionality of the vinegar itself have been reported.

On the other hand, apples are a representative fruit with excellent taste and aroma, and have a suitable temperature for apple cultivation in Korea, and because there are many effective slopes, apples are the crop that occupies the largest proportion of the total fruit tree cultivation area. In particular, green apples contain more than 10 times more polyphenols than mature apples, so they exhibit various physiological activities. Specifically, they are rich in potassium and quercetin to reduce blood cholesterol, and to prevent aging and protect lungs from harmful air. The effect is known, and it is rich in vitamins B and C, which not only helps skin health, but is also known to be effective in relieving constipation, anti-cancer, and fatigue.

Research related to apples is mainly related to the development of food for mature apples and various bioactive substances contained in apples, and with regard to green apples, it is limited to some studies to use green apples as food ingredients, for example, The quality characteristics of bread added with green apple powder (Park Bong-hyun, Master's thesis, Graduate School of Medicine and Food, Chung-Ang University, 2017) and fermentation studies using Mungyeong green apple (Kwon Soon-gu et al., Journal of the Korean Society for Industrial Convergence, 2016). In addition, as patent documents related to green apples, for example, Korean Patent Registration No. 10-1194767 "Cosmetic composition for suppressing pore contraction and sebum secretion containing green apple extract", Korean Patent Application Publication No. 10-2018-0075802 " A method of manufacturing green apple powder", Korean Patent Laid-Open No. 10-2018-0065352, "method of manufacturing vinegar using green apple", and the like are disclosed.

However, until now, studies on vinegar having excellent antioxidant activity and functionality using green apples rich in polyphenols and anthocyanins, and a method for preparing the same, are unknown.

KR 10-1194767 B KR 10-2018-0075802 A KR 10-2018-0065352 A

Bong-Hyun Park, Quality Characteristics of Bread Added with Green Apple Powder, Chung-Ang University Graduate School of Medicine and Food Master's Thesis, 2017 Kwon Soon-gu et al., Fermentation Study using Mungyeong Green Apple, Journal of Korean Industrial Convergence Society, 2016

The present invention has been conceived to solve the problems of the prior art as described above, and the problem to be solved in the present invention is crimson green apple vinegar produced by fermenting green apples of crimson varieties rich in polyphenols and anthocyanins among green apples with acetic acid bacteria, It is intended to provide a manufacturing method and an antioxidant health functional food comprising the same.

In order to solve the above problems, the present invention mixes 70 to 95% by weight of a fermentation medium containing 15 to 20% by weight of sugar and 0.5 to 1.0% by weight of vinegar and 5 to 30% by weight of green apples of crimson varieties, It provides a method for producing crimson green apple vinegar in which acetic acid bacteria are inoculated and fermented for 2 to 5 weeks at 25 to 28°C.

It is preferable that the green apple is an immature apple in which no ovary and seeds are formed.

In addition, the present invention provides a crimson green apple vinegar prepared by the method of the present invention.

In addition, the present invention provides an antioxidant health functional food comprising the crimson green apple vinegar of the present invention.

The crimson green apple vinegar of the present invention has a useful component of green apples and excellent organoleptic properties. In particular, it has a characteristic red color of vinegar prepared with high anthocyanin content and has high sensory properties and preference. Crimson green apple vinegar, unlike other green apple vinegars, exhibits high polyphenol content and strong antioxidant activity, so it can be expected to be used as a health functional food such as aging inhibition, carcinogenesis, and stress relief, so it is a very useful invention in the food industry.

1 shows green apples 70 and 90 days after flowering of the Miyama Fuji variety,
Figure 2 shows green apples 70 and 90 days after flowering of crimson varieties,
Figure 3 shows green apples 70 and 90 days after flowering of the summer king variety,
4 shows green apples 70 and 90 days after flowering of the Hongro variety,
Figure 5 shows green apples 70 and 90 days after flowering of Alps Otome varieties,
Figure 6 shows the green apple fermented vinegar of the crimson variety (left) and the green apple fermented vinegar of the Miamafuji variety (right) (fermented on 30 days).

Hereinafter, the present invention will be described in detail.

The inventors of the present invention intended to prepare green apple vinegar by washing and washing green apples, adding them to the added medium, and inoculating acetic acid bacteria therein. The produced green apple vinegar showed differences depending on the variety, and in particular, the green apple of the crimson cultivar has excellent organoleptic properties, easy fermentation of acetic acid bacteria, and no contamination, enabling rapid fermentation on an industrial scale, and exhibiting high antioxidant activity. Confirmed.

Therefore, the present invention is a mixture of 70 to 95% by weight of fermentation medium containing 15 to 20% by weight of sugar and 0.5 to 1.0% by weight of vinegar and 5 to 30% by weight of green apples of crimson varieties, and then inoculating acetic acid bacteria It provides a method for producing crimson green apple vinegar fermented for 2 to 5 weeks at 25 to 28 ℃.

The fermentation medium may basically be a medium commonly used for acetic acid fermentation. Since green apples of crimson varieties used as fermentation substrates in the present invention exhibit high acidity (~0.5%) and low sugar content (less than 4%), in the present invention, fermentation medium is appropriate to induce high acetic acid fermentation during fermentation. It can be used, and in the present invention, 15 to 20% by weight of sugar was used as a fermentation medium component. In addition, 0.5 to 1.0% by weight of vinegar was added to the fermentation medium in order to prevent contamination of the initial bacteria.

The "crimson" variety of the present invention is a variety that has been applied for a variety name registration in the National Seed Resources of Korea and registered as variety name registration number 03-0001-122 as of July 20, 2010. The "green apple" of the present invention refers to an immature apple in which ovaries and seeds are not produced for about 70 to 90 days after flowering.

For acetic acid fermentation, about 1 part by weight of acetic acid bacteria culture solution was inoculated with respect to 100 parts by weight of fermentation substrate using 70 to 95% by weight of the added fermentation medium and 5 to 30% by weight of chopped crimson cultivar green apples as fermentation substrates. Thus, the acetic acid fermentation of the present invention was performed.

As for the acetic acid bacteria used for the acetic acid fermentation, a culture medium of Acetobacter aceti KCCM 12654 was used. A certain amount of seeded acetic acid bacteria was inoculated into a mixture of sweetened and added fermentation medium and crimson cultivar green apples and fermented at 25-28℃ for 2-5 weeks.

The method of obtaining the strain is self-evident to those of ordinary skill in the technical field of the present invention, and for example, the strain can be used by being distributed from the Korea Microbial Conservation Center (KTCC). The seed culture of the acetic acid fermentation strain was inoculated with an acetic acid fermentation strain in a sterilization medium containing 5% ethanol (95% alcohol), 1% acetic acid and 0.1% yeast extract, followed by stationary culture at 30°C for 3 days.

The crimson green apple vinegar prepared by the acetic acid fermentation of the present invention has a characteristic red color compared to other apple vinegars, so it exhibits excellent organoleptic properties, and in particular, compared to other varieties of green apple vinegar, showed remarkably excellent antioxidant power.

Accordingly, the present invention provides a crimson green apple vinegar prepared by the method of the present invention.

The crimson green apple vinegar of the present invention has excellent organoleptic properties as well as excellent antioxidant power, so that it can be used as a health functional food for antioxidant.

The antioxidant can effectively remove reactive oxygen species exposed to the cells of the human body. For example, the antioxidant can be related to skin aging inhibition, anticancer action, cardiovascular disease prevention, and the like.

Accordingly, the present invention provides a health functional food for antioxidants comprising the crimson green apple vinegar of the present invention.

As a health functional food containing the crimson green apple vinegar of the present invention, for example, there are various foods, beverages, teas, vitamin complexes, health supplement foods, etc., and can be used in the form of powders, granules, tablets, capsules or beverages. have.

The crimson green apple vinegar of the present invention can generally be added in an amount of 0.01 to 15% by weight of the total food weight, and the health drink composition may be added in a ratio of 0.1 to 50ml, preferably 0.5 to 10ml, based on 100 ml.

The health functional food of the present invention may contain crimson green apple vinegar as an essential ingredient in the indicated ratio, as well as food additives acceptable for food, such as natural carbohydrates and various flavoring agents, as additional ingredients.

Examples of the natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and conventional sugars such as polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol.

As the flavoring agent, natural flavoring agents such as taumatin, rebaudioside A, or stevia such as glysirhizin, and synthetic flavoring agents such as saccharin and aspartame may be used. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the health functional food of the present invention. In addition to the above, the health functional food of the present invention includes various nutrients, vitamins, minerals, synthetic flavoring agents and natural flavoring agents, and other flavoring agents, coloring agents and thickeners, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloids. It may contain thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the health functional food of the present invention may contain pulp for the production of natural fruit juices, fruit juice drinks, and vegetable drinks. These components may be used independently or in combination. The proportion of these additives is generally selected from 0.01 to about 20 parts by weight per 100 parts by weight of the active ingredient of the present invention.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples describe one preferred specific example of the present invention, and the scope of the present invention is not limited by the matters described in the following examples.

[Example]

Example 1: Various green apple varieties and characteristics at harvest

The green apples used in this example were grown at the test site of the Cheongsong-gun Agricultural Technology Center in Cheongsong-gun, Gyeongsangbuk-do, Korea in 2018.The green apples on the 70th and 90th days after flowering were obtained for each apple variety listed in Table 1 below.

[Table 1] Green apple varieties and characteristics

The weight and size of the obtained green apples were measured and shown in Table 2 and FIGS. 1 to 5 below.

[Table 2] Weight and size of green apples harvested on the 70th and 90th days of flowering

Example 2: Comparison of Physicochemical Properties of Green Apple Extract

Distilled water twice the weight of the green apple harvested in Example 1 was added, heated at 100° C. for 1 hour, and filtered to prepare a green apple extract. The physicochemical properties and color difference analysis of the prepared green apple extract are shown in Tables 3 and 4 below.

[Table 3] Physicochemical properties of green apple extracts harvested on the 70th and 90th days of flowering

As a result, as shown in Table 3, the green apples on the 70th day of flowering showed pH 3.4, brix 3.8-4, acidity 0.17-0.58, and the crimson varieties with a sugar/acid ratio of 6.5 had the strongest sour taste. In addition, green apples at the 90th day of flowering showed pH 3.4-3.8, brix 2.4-4.0, and acidity 0.14-0.38, and the sour taste decreased compared to green apples on the 70th day of flowering, and the crimson cultivar with a sugar/acid ratio of 8.42 was the strongest. Therefore, when preparing vinegar using green apples, it was found that it is most preferable to use crimson green apples on the 70th day of flowering, which has the strongest acidity.

[Table 4] Color difference analysis of green apple extracts harvested on the 70th and 90th days of flowering

On the other hand, as shown in Table 4, as a result of color difference analysis of the green apple extract on the 70th day of flowering, the brightness was highest in the Miyama Fuji and Alps Otome varieties, the redness was highest in the crimson varieties, and the yellowness was highest in the Hongro varieties. In addition, as a result of color difference analysis of the green apple extract on the 90th day of flowering, similar to the 70th day, the brightness was highest in the Miyama Fuji and Alps Otome varieties, the redness was the highest in the crimson varieties, and the yellowness was the highest in the Hongro varieties. Therefore, the highest sensory performance was expected when using crimson green apples showing red color. At this time, color difference analysis was measured using a Hunter Color Difference meter (Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan), and the brightness (white 100 to 0 black), redness (red 100 to -80 green), Yellowness (yellow 70-80 black) was measured. The chromaticity of the standard white plate was set as 92.44 for L value, -0.06 for a value, and 1.35 for b value, and the average value was calculated by measuring three times per sample, and the color difference (△E) was calculated using the following equation. I did.

Example 3: Preparation of vinegar using various green apples and analysis of its physicochemical properties and color difference

Various green apples harvested on the 70th day after flowering in Example 1 were washed and minced, and then added to the acetic acid fermentation medium at a 10% weight ratio, and then 1% acetic acid bacteria ( Acetobacter aceti KCCM 12654) culture solution was inoculated at 25°C for 30 days. Fermented. At this time, 15% sugar and 0.7% vinegar were used as the acetic acid fermentation medium, which showed excellent organoleptic and fermentation properties when 15-20% of sugar was added, and when vinegar was added to prevent initial contamination of various bacteria It was based on various preliminary experimental data that were found to be effective in preventing contamination and organoleptic when the final concentration was 0.5 to 1.0% added. Table 5 shows the physicochemical properties and color difference analysis results of the green apple vinegar prepared by the above method.

[Table 5] Physicochemical properties of fermented vinegar with various green apples

As shown in Table 5, the acidity of green apple vinegar fermented for 30 days was 1.2 to 2.01, and the highest acidity was Hongro green apple vinegar, and the next highest acidity was found in crimson. It is understood as a phenomenon that appeared because of its large, acetic acid fermentation. In the case of crimson green apple vinegar, the acidity was 1.71, and in particular, the redness was much higher than that of other green apple vinegars, giving it a red color and high sensory and preference. 6 is a photograph of Miyama Fuji green apple vinegar and crimson green apple vinegar, which are the most produced in Korea. In the case of vinegar production using crimson green apple, a characteristic red color can be confirmed.

Example 4: Evaluation of useful ingredients of various green apple vinegar

The contents of total sugar and reducing sugar affecting the useful components and organoleptic properties of various green apple vinegar prepared in Example 3 were analyzed, and the results are shown in Table 6. At this time, for the total polyphenol content, 50 μl of Folin-ciocalteau and 100 μl of Na ₂ CO ₃ saturated solution were added to 400 μl of the extraction sample solution, and allowed to stand at room temperature for 1 hour, and the absorbance was measured at 725 nm. Tannic acid was used as a standard reagent. For the total flavonoid content, each sample was extracted with methanol for 18 hours, 4 ml of 90% diethylene glycol was added to 400 μl of the filtered extraction sample solution, 40 μl of 1N NaOH was added again, and the absorbance was measured at 420 nm after 1 hour reaction at 37°C. . Rutin was used as a standard reagent. Reducing sugar was quantified by DNS method and total sugar was quantified by phenol-sulfuric acid method.

[Table 6] Analysis of the content of useful ingredients in fermented vinegar with various green apples

As a result, as shown in Table 6, the highest polyphenol content was found in green apple vinegar of Hongro cultivar, and the highest flavonoid content was found in green apple vinegar of Miyama Fuji and crimson cultivar. In the case of total sugar, it was found in the green apple vinegar of the Alps Otome variety, and the reducing sugar content was found in the green apple vinegar of the Miyama Fuji variety. This is expected to change in proportion to various characteristics such as the robustness of green apples, total sugar content, presence or absence of fermentable sugars, and ease of fermentation.In the case of green apple vinegar of the crimson variety, the functionality and organoleptic properties are relatively high due to the relatively high polyphenol content It was all expected to be excellent.

Example 5: Evaluation of antioxidant activity of the prepared green apple vinegar

The antioxidant activity of various green apple vinegar prepared in Example 3 was evaluated, and as a result, as shown in Table 7, the strongest antioxidant activity was confirmed in crimson green apple vinegar. Therefore, it was found that the green apple vinegar of the crimson cultivar is suitable for the manufacture of health functional beverages with enhanced health functions unlike other green apple vinegar and additive-free vinegar.

In this case, the antioxidant activity was evaluated by measuring DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity and ABTS[2,2-azobis(3-ethylbenzothiazoline -6-sulfonate)] radical scavenging activity and nitrite scavenging activity. In the case of DPPH scavenging ability, 380 μl of a 2x10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of a sample diluted at various concentrations, and then reacted at 37° C. for 30 minutes, and then a microplate reader (Asys Hitech, Expert96, Asys Co., Austria) was used to measure the absorbance. The DPPH free radical scavenging ability was expressed as the percentage of added and non-added samples. In the case of ABTS scavenging ability, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate were mixed, and then the ABTS cation was formed by blocking light for 16 hours at room temperature, and the absorbance value was 1.5 at 414 nm. It was diluted with ethanol as much as possible. 190 ml of the prepared diluted solution and 10 ml of samples prepared in various concentrations were mixed, reacted for 6 minutes at room temperature, and the absorbance was measured at 734 nm, and the ABTS radical scavenging ability was calculated by the following equation.

[Table 7] Evaluation of antioxidant activity of fermented vinegar with various green apples

Example 6: Sensory evaluation of the prepared green apple vinegar

The sensory properties of the various green apple vinegars prepared in Example 3 were evaluated, and each taste, aroma, throat and overall preference were evaluated on a 7-point scale (7 points: best, ~3.5 points) for 8 specialized researchers in the Department of Food and Nutrition. : Just so, ~1 point: the worst).

[Table 8] Sensory evaluation of fermented vinegar with various green apples added

As a result, as shown in Table 8, crimson green apple vinegar exhibited the best taste, aroma, and throat scorching, and the overall preference was also the highest with 6.1 points. These results suggest that when vinegar is prepared using crimson green apples on the 70th day of flowering, health functional vinegar and beverages can be prepared with organoleptic and strong antioxidant activity.

Claims (4)

delete delete delete After mixing 70 to 95% by weight of fermentation medium containing 15 to 20% by weight of sugar and 0.5 to 1.0% by weight of vinegar and 5 to 30% by weight of immature apples with no ovaries and seeds of crimson varieties, inoculate acetic acid bacteria culture solution A health functional food for antioxidants containing crimson green apple vinegar produced by fermenting at 25 to 28°C for 2 to 5 weeks.

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